Meats: Pork Loin with Mustard Sauce and Sauteed Squash (Serves 4)

2 T evoo
 1 1/2 pounds boneless pork loin
Kosher salt, black pepper
1/4 cup red wine vinegar
1/4 cup Dijon mustard
1/4 cup coarsely chopped fresh flat-leaf parsley
1 small onion, cut into 1" pieces
3 zucchini/yellow squash, cut into 1" pieces
Heat oven to 400 F.  Heat 1 T evoo in large ovenproof skillet over med-hi heat.  Season pork with 1/4 t each s & p and cook, turning occasionally, until browned, 6-8 minutes.  Transfer skillet to oven and roast, turning once, until internal temp is 145 F, 40-45 minutes.  REmove pork from skillet and let rest 5 minutes before slicing.  To hot skillet, carefully add vinegar, mustard, parsley and stir to combine.  Set aside.
Meanwhile, in 2nd large skillet, heat 1 T oil over med-hi heat.  Add onion and squash and 1/4 t each s & p, cook, tossing occasionally until tender, 8-10 minutes.  Serve with pork and mustard sauce.